Brunswick Stew

Nutrition Facts

Serving Size 10 OZ
Calories 190
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 8g
12%
Sat. Fat 4g
- - -%
Trans Fat 0g
Cholesterol 40mg
- - -%
Sodium 673mg
29%
Tot. Carb. 15g
5%
Dietary Fiber 3g
9%
Sugars 4g
   Includes 0g Added Sugars
0%
Protein 15g
Vitamin D - 0mcg - 0%
Calcium - 33mg - 3%
Iron - 1mg - 13%
Potassium - 331mg - 7%
INGREDIENTS: TP SOUP, BRUNSWICK STEW (Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda) )), CHICKEN BREAST (halal certified chicken breast ), FRESH TOMATOES, OKRA, CORN (yellow corn.), EDAMAME BEANS (edamame (shelled soybeans) contains: soy), FRESH ONIONS, FRESH CARROTS, FRESH CELERY, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WHITE PEPPER (White pepper. ))
ALLERGENS: Milk, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.